UPDATE: You can now find even more healthified recipes & tips at www.healthynbalanced.com.
One way to save some money on your grocery bill, is by going meatless one night a week. One of my very favorite vegetarian dishes is this recipe from Eating Well magazine.
I started making this dish a few years ago and it is so good that my carnivore hubby doesn’t even notice that it is meatless. The picture above really does not do it justice. It is incredible flavorful and filling.
I’ve only slightly tweaked it by using coconut oil instead of canola oil and freshly cooked beans instead of canned.
1 tbsp coconut oil (plus enough to coat baking dish)
1 medium onion, diced
1 medium zucchini or squash, grated
2 cups cooked black beans ( or 1 19-ounce can black beans-drained)
1 14-ounce can diced tomatos (or if you want some extra spice-diced tomatoes w/ green chilis), drained
1 1/2 cups corn (frozen, thawed, or fresh)
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce (be sure to check the ingredients list for junky-junk)
1 1/4 cups shredded reduced-fat Cheddar cheese
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with coconut oil.
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes.
Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Place half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Enjoy with tortilla chips & brown rice!